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| 3 Tasse | water |
| 1/4 Tasse | Barley |
| 1 gross | Garlic clove sliced |
| 1 | Carrot |
| 1 Scheibe | Celeriac |
| 3 Teelöffel | Mushroom bouillon base |
| 1/2 Teelöffel | thyme dried |
| 1 Teelöffel | peanut oil |
| 1 Tasse | Shredded cabbage; loosely packed |
| | Leek or green onions; to taste |
| | pepper |
| 1/4 Tasse | Button mushrooms; optioanl |
| 3 x ca. 30 g | Sirloin steak; trimmed, leftover |
| 1 Teelöffel | sherry |
| 2 Esslöffel | Chopped fresh cilantro; or parsley |
| 1/2 Tasse | Cooked black beans; drained and rinsed |
| | Maggi; to serve |
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Heat water, barley and garlic in a medium sauce pan. Bring to a boil. Meanwhile, coarsely chop equal amounts of carrot and pared celery root. Add the vegetables, bouillon base, and thyme to the soup pot; reduce heat, and simmer for about 15 mins. Do not cook all the starch from the barley.
Heat the peanut oil in a skillet and stirfry the thinly shredded cabbage and thinly sliced leek (or scallions). Pepper generously. Add 2 to 3 ounces of leftover beef or pork, diced into 1/2" or smaller pieces and mushropoms; heat through then keep warm.
Increase the temperature under the soup pot and add the sherry. When the alcohol has evaporated, add the cilantro (or a mix of parsley and cilantro), black beans, and the contents of the skillet. Turn off the heat; stir to combine. Serve in wide pasta bowls to show off the colors. Offer Maggi or other seasoning sauce. Serves 4 appetizers or 2 entrees. Half
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